Last week kicked off the start of our summer CSA share with Urban Roots Farm. A few years ago Mark and I decided to join the CSA program (Community Support Agriculture) at a local farm in downtown Springfield. It's been one of the best decisions we've made. We love supporting the tremendous work that they do, and it's stretched us creatively, too. Being a part of the CSA and making frequent visits the farmers market has taught us to eat with the seasons and explore new preparation techniques for seasonal foods. Below are a few shots from the farm and a salad with roasted eggplant and couscous that makes use of the beautiful spring greens that are in season right now.
I'm a big fan of hummus salads for lunch or dinner. I often enjoy them sans the dressing and let the creamy dip bring it all together. This salad uses roasted eggplant as the centerpiece, puréed into a dip with tahini, lemon juice, and garlic, then served with peppery arugula, couscous, cucumber, feta, and toasted pine nuts. You can always top it with a light lemon vinaigrette, too, or a quick drizzle of olive oil. Enjoy! -Mallory
Spring Greens, Roasted Eggplant, and Couscous Salad
Serves 4
1 Eggplant
1/4 cup olive oil
1/4 teaspoon salt
1 lemon, juiced
1 clove garlic, minced
1/4 cup tahini
4 cups arugula or assorted spring greens
1 cucumber, sliced
2 ounces feta
1/4 cup dried couscous
1/4 cup chicken broth (or water)
2 tablespoons pine nuts, toasted
crusty bread or pita, for serving
Preheat oven to 400 degrees Fahrenheit. Slice eggplant into 1/2 inch rounds. Brush with a tablespoon of olive oil, sprinkle with salt, then bake for 25 minutes, until tender. Let cool after baking. Combine roasted eggplant, lemon juice, garlic and tahini in a food processor. Process until smooth, then stream in the remaining olive oil. Season with salt if needed.
Meanwhile, cook the dried couscous. Bring the broth to a boil in a small saucepan over high heat. Stir in the couscous, remove from heat, and cover the saucepan with a lid. Let sit for 5 minutes, until the couscous is soft, then fluff with a fork.
Build the salad with arugula, cucumber, couscous, eggplant dip, toasted pine nuts, and crumbled feta.